hamburger buns

Tonight it’s burgers for supper. ¬†And, that means homemade hamburger buns. homemade buns

Wonderful, and so easy

1 cup warm water
1 egg
2 Tablespoons butter
3 1/4 cups all purpose flour
1/4 cup sugar
2 teaspoons salt
3 teaspoons active dry yeast

Dissolve the yeast & 1 Tablespoon of the sugar in 1/3 of the¬†warm water. Let it proof for about 5 minutes or until it’s very bubbly. Meanwhile whisk the egg and soft butter into the remaining 2/3 cup water.

Measure the flour and salt into a¬†mixer bowl and¬†stir to combine. ¬†Add the remainder of the sugar and stir again. ¬†Add the liquid mixtures and, using a dough hook, knead for at least 10 to 15 minutes. It will be sticky, but that’s not a problem.

Cover with a damp cloth and allow it to rise in a warm place for about an hour or until it is doubled in bulk.

Turn the dough out on a lightly floured surface and knead it by hand for a minute or so, until it looks smooth and the air bubbles are gone.

Divide the dough into eight equal portions and form very smooth, round balls. Place the buns on a greased sheet pan and brush them with an egg wash. (1 egg beaten with about a tablespoon of water) ¬†If you like seeded buns, now would be the time to sprinkle on sesame or poppy seeds, or perhaps a little kosher salt. ¬†Put the pan in a warm place and let the buns rise until they are doubled in size. About 25 – 30 minutes. ¬†At this point pre-heat the oven to¬†375¬į F.

Bake  for 17 Р20 minutes or until golden.

These buns are so good, you’ll never again want to eat a¬†store bought hamburger bun. They hold up to juicy burgers and all the fixin’s without getting soggy. They give¬†sloppy joes, super bowl sammies¬†or just about any sandwich you can imagine a real boost in yummy-ness.

We only use ’em two at a time, unless there’s company, so it’s important to note they keep perfectly in the freezer and last for a month or two with no problem.

Give ’em a try, then let me know what you think. ¬†Hope you’ll love ’em as much as we do.
see ya soon